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Garlic & Herb Roasted Chicken and Vegetables
Author: Wondermom Wannabe
  • 3 lbs boneless skinless chicken pieces
  • 1 1/2 lb baby red potatoes quartered
  • 6 large carrots ends removed and cut into 2-inch pieces
  • 1/2 lb brussel sprouts
  • 2 medium onions quartered
  • 1 pkg mushrooms halved
  • 1/4 cup olive oil
  • 1 whole bulb garlic peeled and minced
  • 1 sprig fresh thyme minced (or 1 tsp dried thyme)
  • 1 sprig fresh rosemary minced (or 1 tsp dried rosemary)
  • salt and ground black pepper to taste
  1. Preheat oven to 400°F.
  2. Arrange chicken pieces in a single layer in a roasting pan. Sprinkle with salt and pepper. Top with half of the garlic, thyme, and rosemary.
  3. In a small bowl, combine oil and remaining garlic, thyme, and rosemary, along with 1 teaspoon each of salt and pepper.
  4. In a large bowl, combine vegetables. Pour herb mixture over vegetables and stir until all pieces are coated.
  5. Arrange vegetables in a single layer on a large baking sheet.
  6. Bake chicken and vegetables at 400°F for 30 minutes or until lightly browned. If top rack browns faster, switch the baking sheet and roasting pan to allow both to brown evenly.